Muffin Monday: Rum & Raisin Muffins

Muffin Monday is an initiative by Baker Street. A culinary journey of sharing a wickedly delicious muffin recipe every week. Drop in a quick line to join her on her journey to make the world smile and beat glum Monday mornings week after week. This week’s recipe is courtesy of

NOTE: I added ½ cup of chopped walnuts, ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and used golden raisins as opposed to regular raisins. I also topped them with my eggnog cream cheese icing by adding a few drops of eggnog flavoured oil to my go-to cream cheese frosting recipe. Also, you can make your own self rising flour by mixing 2 ½ cups of all-purpose flour with 2 ½ teaspoons of baking powder and ½ teaspoon of salt.

1 3/4 cups self rising flour
2 Tbsp caster sugar
1 tsp baking powder
1 cup raisins
1/2 cup brown rum
1 egg, lightly beaten
3/4 cup milk
1/3 cup of butter, melted

A few hours before leave the raisins to soak in the rum.

Preheat the oven to 200°C . Prepare 12 regular muffin tins by brushing the bases with oil.

Sift the flour and baking powder in a bowl. Mix in the sugar, then make a well in the middle. In another bowl mix the egg, milk, and butter. Stir in the raisins with any rum that is left from soaking them.

Add the liquid ingredients to the dry ones and fold lightly with a fork. Do not over mix.. it just has to be wet mostly through. Spoon into muffin tins, filling each one about two-thirds. Bake for approximately 15-20 minutes or until just starting to brown and a skewer or toothpick comes out clean.

Place muffins on a wire rack to cool.